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  Recipe Home » Cajun » Barbecue Sauce (Chef Paul Prudhomme)
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  Barbecue Sauce (Chef Paul Prudhomme)
  Category: Cajun
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 176
Ingredients:

MMMMMSEASONING MIX

1 1/2 tsp Black pepper
1 tsp Salt
1 tsp Onion powder
1 tsp Garlic powder
1/2 tsp White pepper
1/2 tsp Ground cayenne pepper

MMMMMMAIN INGREDIENTS

1/2 lb Bacon, minced
1 1/2 cup Chopped onions
2 cup Pork, beef or chicken stock
1 1/2 cup Bottled chili sauce
1 cup Honey
3/4 cup Dry roasted pecans, chopped
5 tbsp Orange juice (1/2 orange)
1 each Rind & pulp from 1/2 orange
2 tbsp Lemon juice (1/4 lemon)
1 each Rind & pulp from 1/4 lemon
2 tbsp Minced garlic
1 tsp Tabasco sauce
4 tbsp Unsalted butter
Instructions:
Combine the seasoning mix ingredients in a small bowl and set aside.
In a 2-quart saucepan fry the bacon over high heat until crisp. Stir
in onions, cover pan, and continue cooking until onions are dark
brown, about 8 to 10 minutes, stirring occasionally. Stir in the
seasoning mix and cook about 1 minute. Add the stock, chili sauce,
honey, pecans, orange juice, lemon juice, orange and lemon rinds and
pulp, garlic, and Tobasco, stirring well. Reduce heat to low;
continue cooking about 10 minutes, stirring frequently. Remove orange
and lemon rinds. Continue cooking and stirring about 15 minutes more
to let the flavors marry. Add the butter and stir until melted.
Remove from heat; let cool about 30 minutes, then pour into a food
processor or blender and process until pecans and bacon are finely
chopped. This sauce may be used to barbecue chicken, pork or ribs.
Makes about 5 cups.
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